'crepes' on Serious Eats

The Crisper Whisperer: Ratatouille in Buckwheat Crepes

Ratatouille in Buckwheat Crepes is not a recipe. Well, technically it is a recipe, fine. But it's more than that, too. It's a first-rate problem solver. It solves the age-old paradox of feeding brunch to a houseful of vegetarians without plunging them directly into diabetic coma. I love a good [insert baked good here] as much as the next guy, but it's always nice to have some variety on a brunch menu. More

Macedonian Crepes With Garlic

When my friend Dejan said he was from Macedonia, I realized I knew nothing about the cuisine. Macedonia gained its independence from Yugoslavia in 1991, but the Balkan cuisine has heavy Turkish influences. A visit to his home for a Macedonian meal meant getting a slice of Pitulici So Luk, sort of a pie made with layered crepes soaked in garlic and olive oil. I polished off my slice in a snap. More

Cook the Book: Coconut Bebinca 

When thinking about Indian desserts, a delicately layered cake of crêpes and custard isn't the first thing that springs to mind. But according to Anjum Anand, author of Anjum's New Indian, a bebinca is a classic Goan dessert. Traditionally made up of 16 layers of coconut milk pancakes layered with ghee, Anand lightens it up ever so slightly by replacing the ghee with coconut custard and cutting the number of layers in half. More

Eat for Eight Bucks: Olive Oil Crepes with Leeks and Eggs

When I lived in France, my host mother used to heat up purchased buckwheat crepes with ham and eggs as a dinner last resort, when she was short on time and ingredients. Though she was a good cook, I liked that simple meal as much as anything else she made. You can in fact buy pre-made crepes over here, too, but frying the crepes yourself adds only a little in the way of time and really nothing in the way of ingredients. If your appetite is hardy, you can also crack two eggs over each crepe without straying from the eight-buck budget. More

Sunday Brunch: Palatschinken

These Austrian pancakes are closer to French crêpes than the thick North American pancake. Traditionally palatschinken are served for lunch or dinner, but growing up under the care of an Austrian mother and grandmother, I often had them for breakfast as well. Instead of the folded French crêpes, palatschinken are filled and then rolled (jelly-roll style), and traditionally filled with apricot jam. More

Chocolate Banana Blintzes

The following recipe is from the February 6th edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here! Although I love ordering blintzes at restaurants, I've never thought of making them until I read... More

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